Doughnuts at Patrick's Point!

Here is the promised doughnut recipe that I used when we went to Patrick's Point. It was pretty easy to make these while camping, even if it did take forever because of the cool weather. But they're just as easy to make at home.

Here's the recipe, just as I sent it to the campers' email list.

Hey doughnut-eaters,

So, here's the recipe I used for the doughnuts. I don't think I'd
used this recipe before, and when I looked at it originally I thought
"no milk? I'm not so sure..." But Joy of Cooking was the only
cookbook I brought with me, so that was it. And they were
scrumptious, no? I had to make more when we got home, since I didn't
get my doughnut binge in at PP (the real reason for making doughnuts...)

Yeast Doughnuts ala Joy of Cooking

JoC notes that these would be perfect for filling with jelly,
especially how I made them with no holes. It also notes that as you
add the eggs, the dough will fall apart and then come together. (So
don't be alarmed.)
Also, this recipe does best if all ingredients are at room temp, and
especially the butter.

Stir together in a medium bowl:
1 cup warm (105-115 degree) water
2 envelopes active dry yeast (for heavens sake, buy bulk Bob's Red
Mill yeast and save yourself the trouble of yeast that doesn't work
right, and use 4 teaspoons)

Let stand until the yeast is dissolved, about 5 minutes. Add and
stir until the mixture is smooth:
1 cup all-purpose flour
Cover the bowl tightly with plastic wrap (I just use a dinner plate)
and let rise in a warm place until bubbly, 30-60 minutes.

In a large bowl, beat until creamy, about 30 seconds (if you're using
a mixer...):
10 tablespoons unsalted butter
Gradually add and beat until light and fluffy:
2/3 cup sugar
Add, one at a time, beating for about 1 minute after each addition:
3 large eggs
Add and beat until blended:
2 teaspoons vanilla
1 teaspoon salt
grated zest of 1/2 lemon or 1/4 orange (optional; I didn't use it at PP)

Add the yeast mixture along with:
3 1/2 cups all-purpose flour (at home, I'd run out of white flour,
and use whole wheat pastry flour. No one knew any different!)
Mix until the flour is fully incorporated and the dough, which will
be very soft and golden, wraps around the dough hook or paddle and
comes away from the sides of the bowl. (If you do not have a heavy-
duty mixer, the batter can be beaten by hand with a wooden spoon.)
(Here the book says to butter a large bowl and then add the dough,
but I just leave the dough in the same bowl to fine results.) Cover
the bowl tightly with plastic wrap (again I use a dinner plate) and
let rise in a warm place (warm place at PP? Yeah, right. That's why
it took all day) until doubled in volume, 1 1/2 to 2 hours. Punch
the dough down, wrap tightly in plastic (I just left in the same
bowl) and then a large plastic bag (just the bowl and plate) and
refrigerate (leave out on the camp table) for at least 3 hours (until
it doubles) or overnight.

Working on a lightly floured surface with half of the dough at a
time, pat or roll the dough out 1/2 inch think. Cut with a well-
floured doughnut cutter (or biscuit cutter, for no holes) and place
the doughnuts and holes on wax paper. Repeat with remaining half of
dough. Let rise, uncovered, in a warm place (ha) until soft and
puffy to the touch (until you can't stand it anymore), about 30 minutes.

Heat vegetable oil or shortening (I use Spectrum shortening) in a
deep pot at least a couple inches deep to a temp of 365. Drop in 3
or 4 doughnuts at a time and fry until golden, turning to fry on both
sides. Drain on paper towels (I used an overturned cardboard box
that I'd wiped pretty clean, and at home I used paper bags) and dust
with powdered sugar or shake in a bag with sugar. (Actually,
shaking in a small paper bag with either one works quite well. You
can also make a glaze if you wish, by mixing powdered sugar with
water. Or use cinnamon sugar. Or honey. Possibilities are endless!)

Make sure and eat these within a few hours, or a day at most. They
won't be good for too much longer than that.

Enjoy!